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Overhead view of veggie salad with carrots, red cabbage, zucchini, arugula, bell peppers, and cashews in a white bowl.
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Veggie Salad with Sesame Ginger Dressing

A fresh, crunchy salad loaded with colorful veggies and tossed in a creamy sesame ginger dressing you’ll want to use on everything.
Course Salad
Cuisine Thai
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 248kcal
Author Katie G.

Equipment

  • Peeler - my favorite set, it can easily make pretty ribbons and easily julienne.

Ingredients

For the salad dressing:

  • 1/3 cup cashew butter
  • 2 tbsp reduced sodium soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp lime juice
  • 1/2 inch fresh ginger grated
  • 3 cloves garlic minced
  • Water as needed

For the salad:

  • 5 ounces arugula
  • 1 medium zucchini spiralized*
  • 1 large red bell pepper sliced
  • 1 cup chopped cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup toasted cashews
  • 2 tbsp fresh cilantro coarsely chopped
  • Sesame seeds for garnish

Instructions

  • In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, sesame oil, lime juice, ginger, and garlic. Add water a little at a time until desired consistency is reached.
  • In a large bowl, combine arugula, zucchini noodles, bell pepper, cabbage, carrots, cashews, and cilantro.
  • Drizzle with dressing and toss to coat. Garnish with sesame seeds and serve immediately.

Notes

  • Use a spiralizer, or julienne or peel the veggies into ribbons. My favorite set of peelers for making julienne and ribbon cuts is linked here.
  • Prep the dressing ahead and store in a mason jar for up to 5 days.
  • Great with grilled chicken skewers, shrimp, or tofu.

Nutrition

Calories: 248kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 322mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4576IU | Vitamin C: 61mg | Calcium: 99mg | Iron: 3mg